Servings: 4

1 onion, diced 1 onion, diced
5 cloves garlic, minced 5 cloves garlic, minced
1 Tbsp fresh ginger, minced 1 Tbsp fresh ginger, minced
1 Tbsp coconut oil 1 Tbsp coconut oil
¼ cup apple cider vinegar ¼ cup apple cider vinegar
1 large tomato, chopped 1 large tomato, chopped
1 tsp salt 1 tsp salt
1 tsp Garam Masala 1 tsp Garam Masala
1 tsp smoked paprika 1 tsp smoked paprika
½ tsp cayenne pepper (add more if you like it spicy) ½ tsp cayenne pepper (add more if you like it spicy)
½ tsp ground coriander ½ tsp ground coriander
½ tsp ground cumin ½ tsp ground cumin
½ tsp turmeric ½ tsp turmeric
1 lb chicken pieces, boneless skinless 1 lb chicken pieces, boneless skinless
¼ c water ¼ c water

In a large pan, melt the oil and heat the onions, garlic, and ginger for 5 to 7 minutes until the vegetables are browned on the edges.
Pour this into a blender and combine with vinegar, tomato, salt, and spices. Blend to a smooth paste.
Place chicken in a large bowl and pour the spice and vegetable mix it, mixing well to coat the chicken. Rinse out the blender bowl with the water and pour that over the chicken as well.
Add turmeric and marinate chicken for 30 mins up to 8 hours.
Pour the chicken and marinade into your Instant Pot. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
Depending on how much water the chicken releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.
Serve with cauliflower rice or cooked carrots and broccoli.